December 26, 2008

Why I make Bollito Misto- simple and satisfying

As I have written before, I always make the Bollito Misto for Andrea for Christmas, mostly for the wonderful soul warming broth which we serve several ways, first with tortellini and a dusting of parmesan cheese. This year I also bought some Passatelli, an extruded "paste" which cooks in the broth, served in Emilia Romagna. But the real reason to make Bollito, is for the left over meat. This year we ate a tiny bit for a light dinner with a drizzle of new oil and some Sicilian Sea salt.

Today after a caffe latte and some panettone, I started my
Lesso Rifatto.

No need to rush, so I used my clay pot for a slow stew. Where I live is famous for the red onions, used in Tuscan cooking. Slow cooking brings out their sweetness and is perfect for this dish.

Thinly sliced and cooked until almost melting, I then added tomato sauce, lightly salted the stew and let it continue to "pippare" , over low heat, the sauce barely "spits" like molten lava.

When the sauce is cooked, I added the cubed left over beef and again let it slowly warm together.

My kind of comfort food. The prefect cure for the holiday overload!

Try it one of these wintery days. A huge pot of Bollito Misto will feed you and your friends for days. I left a little extra meat for tomorrow to make little meat and potato croquettes.
Another excuse for salt, perhaps with a squeeze of lemon.


Lesso Rifatto

1 pound leftover boiled meat, chopped into small cubes
1-1/2 pounds red onions, finely sliced
2 cups stewed tomatoes, or red wine
Olive oil

Sauté the onions in olive oil; when golden, add tomatoes or red wine. Season to taste with salt. Bring to a boil and let cook for 10 minutes. Add the leftover beef and cook covered for an additional 20 minutes. To make this even richer, add some cubed raw potatoes to the pan with the onions.


  1. Anonymous7:10 AM

    Sounds wonderful, I will try this. Do you prepare any gluten free recipes there?

  2. I made a rice flour shortbread for xmas.. very delicate..just substituted for flour- best the next day, and get better as they age. Here in Italy one gets coupons for shopping for celiac products in stores!
    so we have things pasta's and cookies in the stores.

  3. Anonymous4:44 PM

    Thank you Diva, we have a lot of products here in the states, however after you've had the real thing, they pale very much in comparison. Perhaps in Italy where pasta rules there may be better options! Thanks for the reply, love your blog.

  4. I've tried gluten free products but ewww, not so good most of them. I love your blog, if just to dream. Will you be posting that rice flour shortbread recipe by any chance?

  5. this december I finally had the chance to go and taste bollito misto in carrù (piedmont): what a treat!!! 7 different kinds of meat, with 7 different sauces, mmmmm! and you can use left over beef meat to cook "capunet" (deep fried cabbage leaves stuffed with meat)

  6. Hi Judy,
    Saw you featured on the Leftover Queen and I came by for a your blog. I have linked to you and hope my readers find you as well!


  7. I have been dreaming of a culinary adventure to Tuscany lately so your blog couldn't come into my life at a better time. I will be sure to visit often!!

  8. Bellini- hope to see you here soon!

    Enjoy the recipes!

  9. This sounds delicious ... I swear I can smell the rich sauce from here!

  10. Found you on FFF. I hope to attend a week of cooking school in Tuscany next fall to celebrate my 60th. Your "stew" sounds delicious.

  11. Arlene,
    thanks for stopping by!
    Great way to celebrate! I will have programs in Tuscany and Sicily next October! come join us!

  12. Saw you on Leftover Queen, congratulations! I can't get on the blogroll because there's a computer problem with WordPress members that they're trying to solve.

    We were in touch by email some time ago and it's good to see your blog. Keep up the good news. I hope to get back to Firenze soon. Buon Anno!

  13. Drool, drool, drool....Looks great, Judy! :)

  14. Love your blog, which I am new to, but will be returning to often. Your bollito misto made me realize I haven't made it this winter yet and my husband adores it. It's so healthy too, with all the fats cooked out. What cuts of meat do you use? The lesso rifatto idea is great too. The next day those meats can be pretty dry, even with a salsa verde or mostarda on the side.
    I appreciated the post on farinata too - something I have only eaten in Portovenere. And the croccante from Piazza Navone is a treasured memory I have from when I lived in Italy. I dressed up as La Befana yesterday and passed out burnt almonds to my weekly Italian chit-chat group.